From Vancouver comes the news that Lindsay Vonn used a cheese poultice to help treat a painful shin injury so that she could go on and win gold in the women’s downhill competition. She wrapped her injury with Austrian topfen curd cheese. Associated Press interviewed a number of cheese whizzes to investigate this treatment, and one of them was UW-Madison food scientist John Lucey. He says “it’s not clear that there’s anything in this that would help” but mentions research that suggests anti-inflammatory benefits from peptides in milk proteins.
“Not clear” translates to “more research is needed.” Stay tuned for a joint announcement from the Center for Dairy Research, the School of Medicine and Public Health, the Wisconsin Milk Marketing Board and the Wisconsin Dairy Business Innovation Center. There’s room in Lot 42 for a new wing on Babcock Hall.